Cooking device for improved heating
Methods and systems are provided for a cooking device which provides even heat to a food item both inside and out. In one example, a system may include a ceramic cooking device comprising a body coupled to a tubular neck which functions as a heat absorber and refilling device.
The present description relates generally to methods and systems for cooking poultry and/or other fish, game, vegetables, etc.
BACKGROUND/SUMMARYPoultry is one of the world's major food sources of protein, with growing demand. Even with various methods available for cooking poultry, the inventor herein has recognized significant issues abound. Consider the proverbial thanksgiving turkey. Cooks struggle, to this day, with finding an efficient, effective way to produce a tasty, well-cooked bird. As a result, turkey hotlines have been set up to respond to the cooking crises faced by consumers. Last year, the Butterball Turkey Talk-Line, open every Nov. and Dec., answered more than 100,000 questions from panicked cooks.
In particular, the inventor herein has recognized that obtaining effective heat transfer from the ambient oven to the inside of the bird is particularly problematic. While some approaches try to address this by tilting the bird, such tilting causes still other issues with size limitations, etc. Further, ensuring even cooking of the meat, in order to maintain a consistent level of juiciness, is difficult to achieve.
In one example, the issues described above may be addressed by a so-called inside-out cooking device. This new device and related techniques enable the turkey to remain horizontal, if desired, while providing efficient and effective heat transfer to the inside of the cooked item. Further, still other advantageous features are provided.
In a particular example, a system for providing a heat transfer device providing even cooking is disclosed. In an example, the system comprises a body with an exterior surface shaped to mate with an internal cavity of an item to be cooked and a filler neck shaped to extend from the body and having an inlet and outlet, the outlet leading to a cavity in the body, the outlet vertically lower than the inlet. In this way, an adjustable system is provided which may allow for manufacture of cooking devices to provide even heating for a variety of different food products comprising an internal cavity enabling simultaneous exterior and interior cooking.
As one example, a heat transfer device is provided to improve cooking speed and quality, wherein the heat transfer device may include a lid for access to the interior of the body so that a cook may add further ingredients, spices, infusions, etc. to provide further flavoring to the meal. In a further example, body port holes are provided and the thickness of the walls of the heat transfer device are approximately of uniform thickness throughout in order to provide superior heat transfer. In addition, the heat transfer device body may comprise a rigid ceramic body which will resist deformation. In short, various examples may provide a variety of improvements over currently available cooking devices regarding even heating, increased cook time, and a more robust device and the significant improvements will be discussed herein.
It should be understood that the summary above is provided to introduce in simplified form a selection of concepts that are further described in the detailed description. It is not meant to identify key or essential features of the claimed subject matter, the scope of which is defined uniquely by the claims that follow the detailed description. Furthermore, the claimed subject matter is not limited to implementations that solve any disadvantages noted above or in any part of this disclosure.
The following description relates to an inside-out cooker, for example a device for assisting the cooking of poultry and/or other items.
In one example, the device may comprise a hollow vessel made of ceramic or porcelain (or other non-toxic, heat conducting material). The device may be positioned horizontally inside a cavity of the fowl or poultry or other food item being roasted. A larger sized device may be used for larger fowl (e.g. turkeys) and a smaller size for smaller fowl (e.g. chicken). During some uses, the cook slides the device horizontally into the empty cavity of the raw fowl. Before doing so, the cook may perform other operations, such as adding water or another other cooking liquid and/or other flavor enhancers (e.g. herbs) into the hollow vessel, or (2) chose to leave it empty. As described in more detail herein, the device may include a body and a neck. The cook may then place the lid on top of the neck and the top on the opening of the body and then the cook may place the bird horizontally into the oven, grill, microwave, or other cooking device which may incorporate conductive, radiative, or directed heat and/or energy. The neck may be at least partially exposed with the device inserted into the bird, and as such can transfer heat, e.g., via conduction, so that part or all of the ceramic vessel heats up quickly, including the portion inside the bird (e.g., including the body). The device improves cooking of the bird from the inside while the bird may also be cooked from the outside via a roasting method. In some examples, such an approach distributes heat more evenly throughout the meat and makes for a faster cooking process, yet still retaining juiciness.
In some example, liquid placed inside the cavity also heats up and creates steam. The steam flows from the inside cavity, through the walls of the body and into the poultry, and out towards the skin of the bird. If the cook uses a flavored liquid, e.g., broth, wine, etc., with or without herbs and spices, the generated steam penetrates the poultry with its essential taste and aroma. This makes for a moister and more flavorful outcome. The device may further be designed so that cooks can easily add liquid in the middle of the cooking process, as described in more detail below. In an example, it may be desirable for the cook to leave the top off of the neck (leaving the neck open), and in yet other examples, it may desirable for the cook to seat the top upon the neck in a non-sealing manner, thereby closing the opening of the neck and preventing any unwanted debris from entering the neck and thereby, in some examples, the body as well.
As described herein, the device may provide a different option for cooks, one which enhances the traditional process of roasting poultry horizontally in a dry heat source by simultaneously reducing cooking time while more reliably leading to improved outcomes with an extremely simple-to-use and attractive device. In some examples, this methodology introduces heat inside the cavity of a whole fowl, allowing heat to cook the poultry from the inside out while heat from a traditional oven, grill, etc. cooks the poultry from the outside in. As illustrated by the drawings, the device may be designed to easily insert into the cavity of a whole fowl, where the handle allowed the user the ability to maneuver the device with one hand, while the other hand holds the bird steady. Further, it may allow the cook to keep the bird horizontal throughout the cooking and seasoning process (if desired), making for ease of preparation and handling (although non-horizontal positioning may be used, if desired). Cooks can use existing kitchen equipment to achieve successful results (i.e. no special ovens/grills required to accommodate a vertical bird; no extra pans, etc.), if desired. Further, the neck may also function as a handle while also being shaped so that the legs of the bird can be held in a folded position without requiring tying (although leg tying may be used, if desired). In some examples, no seasoning, fluids, infusions, etc. are needed to produce a high quality cooked poultry or other food item as the structure and materials of the cooker provided herein will alone improve the quality of the food item.
The body of the device may be inserted into the cavity of a whole bird before cooking or part way through cooking, and can remain there throughout baking or as long as the cook desires, or be removed part way through cooking. The neck may be shaped to extend up from and out of the cavity when inserted, reaching up to approximately the height of an average bird as shown in
The device is thus able to help moisten and flavor the poultry meat while reducing the need for time-consuming, awkward tasks such as brining or regular basting (although such approaches may be used in combination with the device, if desired). Liquids (beer, wine, broth, water, etc.) with or without herbs/spices can be poured into inner cavity. Ports, such as holes in the top of the body, allow the aromatic steam to infuse into the meat while it is cooking.
The neck may be used to pour this liquid into the body even during cooking and after insertion into the bird. Also, it is possible to use the device without adding liquid to it if the cook prefers dry heat.
Once the bird—with the device inserted—is in a heated oven, grill, or microwave, the neck absorbs ambient heat, conducting it down to the body of the vessel. The body then becomes hot. This heat then is conducted and/or radiates out into the inner part of the bird and also heats up any liquid to create steam, promoting the cooking of the poultry from the inside as the outside is being roasted from the heat of the oven or other cooking device. In some examples, as the device itself heats up, it cooks the turkey from the inside out in addition to the usual baking.
The body and/or neck may comprise ceramic or porcelain, for example via slip casting. However, other materials such as glass, metal, and/or combinations thereof with ceramic or other materials, may be used.
In slipcasting, a liquid clay body slip is poured into plaster molds and allowed to form a layer, the cast, on the inside walls of the mold. For a hollow cast mold, once the plaster has absorbed most of the liquid from the outside layer of clay the remaining slip is poured off for later use. After a period for further absorption of water, the cast piece is removed from the mold once it is firm enough to handle without losing its shape. It is then “fettled” (trimmed neatly) and allowed to dry out further, usually overnight or for several hours. This produces a greenware piece which is then ready to be decorated, glazed and fired in a kiln. As part of the fettling, holes may be drilled into the body. The top and lid may be made by slipcasting or other processes such as handbuilding. The final product can be fired and may or may not be glazed.
In an example, there may be a recessed ridge formed between two or more rails formed on the bottom of the body of the greenware piece, and the rails may or may not be glazed. The rails may support the greenware piece as it sits in the kiln during firing. As mentioned below, the rails may additionally support the final product when sitting on a flat surface, and the recessed ridge may additionally allow the final product to fit better inside a food item being cooked. In this way, there are reduced issues with printing and forming the final product. Additionally, slipcasting allows for shaping of the greenware piece such that the final product or other parts of the final product will not be left behind in the meat.
For the sake of clarity,
Turning now to
As an example, the body portion 126 of the cooker may include a mid-line 116 in a mid-region which vertically segments the body into an upper body portion 142 and a lower body portion 144 and defines the widest lateral portion of the body 126, wherein the mid-line 116 may have lateral width 130. As an example, the mid-line 116 may trace a mid-region 118 having a vertical height 119 and lateral width 130. As a further example, the shape of the body narrows both longitudinally and laterally from the mid-line 116 and/or mid-region 118. As an example, the upper body portion 142 narrows laterally as the upper portion ascends vertically. Similarly, the lower body portion 144 narrows laterally as the lower body portion descends vertically. Longitudinal narrowing may be described in more detail with reference to
The neck portion 104 or filler neck may be a tubular structure, at least partially, and may form a unitary structure with the body portion 126. In an example, the neck 104 and body 126 may form the unitary structure as they may be cast and/or slipcast and/or formed as one, inseparable device. The tubular structure of the neck 104 may curve and flare (optionally increasing in tube diameter) where the neck 104 joins with the body portion 126. The top 102 and lid 108 are separate, discontinuous structures from the combined unitary structure of the body 126 and neck 104, and are separate discontinuous structures from one another. As an example, the top 102 may also have a tubular structure closed on one end 136 and open on another 138. In an example, open end 138 of top 102 fits over a top open portion 110 of the neck 104 having an open end 140, and the closed end of the top 136 may then be seated upon the top open end 140 of the tubular neck 110 as the closed end of the top 136 rests upon and is seated upon 140. As an example, closed end of the top 136 may not completely seal top open end 140 in order to allow the release of pressure buildup of gases within the body 126 or neck 104 as the cooker heats up. Top open end 140 of neck 104 may be vertically higher than every portion of an opening at an intersection with the body. In an example, neck 104 having a diameter of 132 is sealed partially by tubular top 102 having a diameter 134 greater than diameter 132. As an example, partial sealing of neck 104 via top 102 may be advantageous to a chef cooking food if the chef desires to infuse the cavity of the food item with flavoring contained inside the cooker. As an example, by partially sealing the neck 104, the cooker may vent flavorings contained inside the cooker through lid and body port holes (described below) both of which are positioned on the body and lid of the cooker which remain within the food cavity during cooking. As such, flavorings are vented through lid and body ports, which are in contact or nearly in contact with the inner cavity of the food item, thereby infusing the material of the food item.
Continuing with
As an example, upper body portion 142 may additionally comprise body ports 106 which may go through the walls of the body 126 of the cooker and the body ports 106 may comprise openings on both external and internal surfaces of the body 126 allowing communicative coupling between external and internal surfaces of the body via body port surfaces 120. As an example, body ports 106 may be located on the upper body portion 142 and positioned radially outward from the opening 146. In an example, the body ports 106 may all be positioned equidistant from the edges of the opening 146.
As a further example, the unitary structure of the body 126 and the neck 104 may be comprised of walls having approximately uniform thickness. However, in another example, the walls of the body 126 may comprise thicker walls than the neck 104.
Furthermore, lower body portion 144 of the body 126 of the cooker may further include bumps 114 formed by recessed ridge 122. In such an example, an apex of recessed ridge may have a height above a surface 124 which the cooker may be standing on, wherein the height of the recessed ridge is configured to provide optimal shape matching between the cooker and the food item cavity. Additionally, recessed ridge may have a width between bumps 114 which may be similarly configured to provide optimal shape matching between the cooker and the food item cavity.
Turning now to
As an example, sloping of the upper body portion 142 due to the lateral narrowing as the upper body portion ascends vertically, provides body ports 106 positioned on a sloped portion of the upper body portion 142. In such an example, body ports 106 may face outwards at a skewed angle with respect to the lid ports 206 which face directly vertically upwards. As a further example, body 126 of cooking device 100 may have a nose 211 along the front face of the device. In an example, the nose 211 may be the most longitudinally-forward point along the mid-line 116 of the device 100.
As an example, cooking device 100 may additionally include exterior surfaces 201 along the outside of the walls of cooking device 100, wherein the walls of cooking device 100 may include the unitary body of body 126 and neck 104. As an example, exterior surfaces 201 of cooking device 100 may be glazed with any applicable glaze. As a further example, the walls and glazes are inert materials without lead additives and which may be strongly resistant to chemical and physical degradation.
Turning now to
In an example, a support projection 308 may be provided attached to bottom of the flared end of the neck 312 where the neck forms with the body 126 of the cooker. The support projection 308, as an example, may include a cavity-matched and/or body-matched recess 310 which may prevent the cooker from slipping out of the cavity of the food item during the cooking process as the support projection 308 may provide resistance against an edge of an opening of the food item being cooked. In some examples, support projection 308 may additionally be a handle and include a hollowed-out section for use as a handle. In some examples, the support projection may extend downward of the flared end of the neck 312 opposite the direction of an upper portion of the neck which ascends to the open end of the neck 140.
Continuing with reference to
With continued reference to
As a further example, mid-line 116 and/or mid-region 118 may have a mid-body longitudinal length 330 and the longitudinal length of the body 126 may decrease upon ascending the upper body portion 142 until reaching the opening 146 wherein the opening may have a minimum upper body longitudinal length 331. Similarly, the longitudinal width of the body may decrease upon descending the lower body portion 144 until reaching the bottom-most portion of the bumps (or rails) 114, wherein the distance longitudinally along the rails may be a minimum lower body longitudinal length 333. In an example, 331 and 333 may be equivalent or non-equivalent. In an example, the mid-body longitudinal length 330 may reach from the upper-most portion of the recess 310 of the support projection 308 to the nose 211.
As a further example, cooker 100 may include a first cross-section of the neck 343 at or near the inlet of the neck, and a second cross-section of the neck 345 at or near the flared region 312, wherein, as an example, the area of the second-cross section 345 may be greater than that of the first cross-section 343 inlet, the cross-sections being approximately circular. As a further example, the body 126 may have a top 331 and bottom 333 surfaces smaller than a cross-section of the body at a mid-line 330 of the body.
Turning now to
In a further example, referring to
Referring to
Continuing with
Referring now to
Turning now to
As mentioned above, exterior surfaces 201 may be included along the exterior of cooking device 100 including the exterior of the unitary body of body 126 and neck 104. As a further example, inner surfaces 701 may also be included along the interior of cooking device 100 including the interior of the unitary body of body 126 and neck 104. For reference, as an example, “interior” may refer to the side of the walls 705 which are not in contact with the food item 706 and/or are not facing the cavity or heating oven. As an example “exterior” may refer to the side of walls 705 which are in contact with the food item 706 and/or are facing the cavity and heating oven. Additionally, as an example, walls 705 may comprise the unitary body of body 126 and neck 104 and may be surrounded by inner and outer surfaces 701 and 201. As an example, both surfaces 201 and 701 may be glazed, or only one surface may be glazed, or neither surface may be glazed.
As an example, heat may transfer through cap 102 and neck 104 to heat walls and surfaces 701, 201, 705 evenly and provide even heating along cavity-contacting cooker 100 to cavity walls 707 via a cavity-surface contacting region 704. At the cavity-surface contacting region 704, cavity walls 707 may mate with outer surfaces of the cooker 201 in a uniform or non-uniform fashion. In some cases if the cavity of the food item is large, than cavity walls 707 may mate with outer surface of the cooker 201 in a non-uniform fashion. Additionally, if the cavity of the food item is smaller, then cavity walls 707 may mate with outer surface of the cooker 201 in a uniform or more uniform fashion than when the cavity may be too large, such as in the previous example. Additionally, body port holes 106 may provide additional steam and/or flavor infusion and/or cooking due to heating of ingredients and/or infusions 702. As an example, recessed ridge 122 and bumps 114 are configured to accommodate cooking item structural features, for example feature 712 which fits between bumps 114 and runs longitudinally along recess 122. In an example, structural feature 712 may include a poultry and/or fowl spine or backbone.
Turning now to
As a further example, body-matched recess 310 of support projection 308 may grab onto cavity section 813, near the entryway of the cavity. In such an example, body-matched recess 310 may prevent the cooking device 100 from slipping out of the cavity if there is an increase in food item pressure on the cooking device.
Referring now to
Additionally illustrated in
In this way systems and methods are presented for providing a superior internal cooking device which solves problems associated with current internal cooking devices such as uneven heating, material weaknesses, poor cooking quality.
The following claims particularly point out certain combinations and sub-combinations regarded as novel and non-obvious. These claims may refer to “an” element or “a first” element or the equivalent thereof. Such claims should be understood to include incorporation of one or more such elements, neither requiring nor excluding two or more such elements. Other combinations and sub-combinations of the disclosed features, functions, elements, and/or properties may be claimed through amendment of the present claims or through presentation of new claims in this or a related application. Such claims, whether broader, narrower, equal, or different in scope to the original claims, also are regarded as included within the subject matter of the present disclosure.
Claims
1. A device, comprising:
- a body with an exterior surface shaped to mate with an internal cavity of an item to be cooked; and
- a filler neck shaped to extend from the body and having an inlet and an outlet, the outlet leading to a cavity in the body, the outlet vertically lower than the inlet, wherein the filler neck extends outward from the body at the outlet, a top of the body longitudinally spaced away from the inlet and vertically higher than the outlet; wherein the inlet is coupled to a removable cover, the body having an upper portion sloping due to lateral narrowing as the upper portion ascends vertically, the body including body ports positioned on the sloped upper portion, the body having a nose positioned opposite the filler neck, the nose being the most longitudinally-forward point along a mid-line of the device.
2. The device of claim 1, wherein the exterior surface includes a recessed ridge at a bottom region, the ridge shaped to mate with a backbone of the item to be cooked, and where the top of the body is vertically lower than the inlet, wherein the filler neck flares outward at the body.
3. The device of claim 1, wherein the filler neck is tubular-shaped and includes a bend, wherein the outlet faces the body, and wherein the filler neck itself bends 90 degrees.
4. The device of claim 1, wherein the filler neck and the body are a unitary one-piece structure inseparable from one another, wherein the exterior surface is glazed and the body and the filler neck are ceramic.
5. The device of claim 1, wherein the body includes an opening at the top, and wherein a bottom of the body is sufficiently flat so that the device is stably positioned on a flat surface, and wherein a cap covers the inlet of the filler neck and sits atop the filler neck inlet.
6. The device of claim 1, wherein a shape of the exterior surface of the body is bulbous relative to the filler neck, the filler neck having a curve of 90 degrees, a cross-section of the filler neck at the outlet being greater than at the inlet, the cross-section being circular, the body having top and bottom surfaces smaller than a cross-section of the body at a mid-line of the body.
7. A device, comprising:
- a body with an exterior surface shaped to mate with an internal cavity of an item to be cooked; and
- a filler neck shaped to extend from the body and having an inlet and an outlet, the outlet leading to a cavity in the body, the outlet vertically lower than the inlet, wherein the filler neck extends outward from the body at the outlet, a top of the body longitudinally spaced away from the inlet and vertically higher than the outlet, further comprising one or more venting ports, wherein a nose of the body that is the most longitudinally-forward point along a mid-line of the body is opposite the outlet of the filler neck, wherein the nose is closed, and wherein the one or more venting ports are positioned on the body above the mid-line and vent from within the body to exterior to the body.
8. A device, comprising:
- a body with an exterior surface shaped to mate with an internal cavity of an item to be cooked; and
- a filler neck shaped to extend from the body and having an inlet and an outlet, the outlet leading to a cavity in the body, the outlet vertically lower than the inlet, wherein the filler neck extends outward from the body at the outlet, a top of the body longitudinally spaced away from the inlet and vertically higher than the outlet, wherein the device is comprised of ceramic material, wherein the exterior surface is glazed, wherein the top of the body extends longitudinally and is substantially flat and has a lateral width narrower than a longitudinal length, and wherein the body includes a plurality of venting ports.
9. A device, comprising:
- a body with an exterior surface shaped to mate with an internal cavity of an item to be cooked; and
- a filler neck shaped to extend from the body and having an inlet and an outlet, the outlet leading to a cavity in the body, the outlet vertically lower than the inlet, wherein the filler neck extends outward from the body at the outlet, a top of the body longitudinally spaced away from the inlet and vertically higher than the outlet, wherein the exterior surface is glazed, wherein the body includes a mid-line in a mid-region which vertically segments the body into an upper body portion and a lower body portion and defines a widest lateral portion of the body, wherein a shape of the body narrows both longitudinally and laterally from the mid-line toward the top, wherein the lower body portion narrows laterally as the lower body portion descends vertically, the lateral width of the body decreasing upon descending the lower body portion until reaching the bottom-most portion of a longitudinally extending pair of rails, and wherein a distance between the rails may be a minimum lower body lateral width.
10. A device, comprising:
- a body with an exterior surface shaped to mate with an internal cavity of an item to be cooked; and
- a filler neck shaped to extend from the body and having an inlet and an outlet, the outlet leading to a cavity in the body, the outlet vertically lower than the inlet, wherein the filler neck extends outward from the body at the outlet, a top of the body longitudinally spaced away from the inlet and vertically higher than the outlet, wherein a shape of the exterior surface of the body forms a narrowing from a mid-line to a top opening in a vertical direction from all sides, and a narrowing also toward a bottom surface from the mid-line, and wherein a bottom of the body has a recessed ridge, an apex of the recessed ridge having a height above a surface on which the device rests, and where the top of the body is vertically lower than the inlet.
11. A device, comprising:
- a body that has a top and a bottom that are both narrower longitudinally and laterally with respect to a mid-region, the body defining an internal cavity;
- a neck fluidically coupled with the internal cavity, the neck extending out from the body and vertically upward, the neck open at a top end, the opening vertically higher than every portion of an opening at an intersection with the body, the top of the body spaced away longitudinally from the neck, wherein the neck is curved upward; and
- a projection extending from the body and/or the neck downward, wherein the body is ceramic, wherein a bottom wall of the body includes a recessed ridge, the ridge extending longitudinally along a bottom of the body, and wherein, above a mid-line of the body, opposite the bottom, are included one or more holes, wherein the inlet is coupled to a removable cover, wherein the neck is tubular-shaped and includes a bend, and wherein the body has an exterior surface shaped to mate with an internal cavity of poultry, the body extending longitudinally wider than laterally, the device further comprising one or more venting ports in the body.
12. The device of claim 11, wherein the body and the neck are fully comprised of ceramic material.
13. The device of claim 12, wherein the exterior surface is glazed, and wherein the neck and the body are a unitary one-piece structure inseparable from one another.
14. A device to be inserted into poultry for cooking, comprising:
- a body that has a top and a bottom that are both narrower longitudinally and laterally with respect to a mid-region, the body defining an internal cavity, the body having an overall exterior surface shaped to mate with an internal cavity wall of the poultry, the body extending longitudinally wider than laterally, the body having two or more longitudinally extending rails or longitudinally extending bumps formed on the bottom of the body, the two or more longitudinally extending rails or bumps supporting the device when sitting on a flat surface.
15. The device of claim 14, further comprising:
- a neck fluidically coupled with the internal cavity, the neck extending out from the body and vertically upward and shaped to operate as a handle during insertion of the device into the poultry, the neck open at a top end, the opening vertically higher than every portion of an opening at an intersection with the body, the neck having a curve upward, the curve shaped and positioned to engage folded legs of the poultry when inserted into the poultry; and
- a projection extending from the body and/or the neck downward and shaped to stabilize the device on the flat surface when not in the poultry.
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Type: Grant
Filed: Jul 14, 2017
Date of Patent: Jun 9, 2020
Patent Publication Number: 20190014941
Inventor: Slavisa Trtic (Portland, OR)
Primary Examiner: Jimmy Chou
Application Number: 15/650,657
International Classification: A47J 31/46 (20060101); A47J 27/04 (20060101); A47J 31/54 (20060101); A47J 36/24 (20060101); A47J 43/18 (20060101); A47J 37/06 (20060101); A47J 36/04 (20060101); A47J 27/00 (20060101);
